Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status

por Fahmy, Ahmed Raouf, Derossi, Antonio, Jekle, Mario
Publicado 2023

Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly(TM)” Technology

por Lamacchia, Carmela, Landriscina, Loretta, Severini, Carla, Caporizzi, Rossella, Derossi, Antonio
Publicado 2021

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties

por Caporizzi, Rossella, Schönlechner, Regine, D’amico, Stefano, Severini, Carla, Derossi, Antonio
Publicado 2023

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture

por Leelapunnawut, Supanut, Ngamwonglumlert, Luxsika, Devahastin, Sakamon, Derossi, Antonio, Caporizzi, Rossella, Chiewchan, Naphaporn
Publicado 2022